Our roasted banana consomme finished its clarification process this morning. The essence, as some would call it, speaks of caramelized bananas. That is a good thing since the base was made with just bananas. Sure, we added water to make the broth and a pinch of salt to pique the flavors, though the key is the slowly caramelized bananas.
Upon tasting the finished consomme my mind jumped to Bananas Foster. The quick jump might be because we served a more traditional version of the dessert last night. The presentation is certainly inspired by the new double walled bodum glasses we just got. I can see at least twenty dishes benefiting from being served in these glasses and the first was a cocktail of Bananas Foster. Yes, we spiked the consomme with some tasty rum.